6 russet potatoes
2 teaspoons salt, divided
3 tablespoons butter
1 medium white onion, finely chopped
½ green bell pepper, finely chopped
2 tablespoons red pepper packed, coarsely chopped
⅛ teaspoon black ground pepper
2 tablespoon parsley, chives or green onions, chopped
Peel and cut potatoes into cubes.
Add potatoes to a large saucepan and cover with water.
Bring to boil.
Add one teaspoon of salt.
Simmer about 5 minutes.
In a large skillet melt butter over medium heat.
Add potatoes, onion, green bell pepper and red bell pepper.
Cook everything, stirring often to prevent sticking, until potatoes are golden on all sides and slightly crisp, about 15 minutes.
Remove the pan from heat.
Add remaining salt and pepper.
Serve by placing them in a wide, shallow bowl.
Sprinkle over the parsley, chives or green onions.
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